Looking to add some protein to your morning meal? Try this quick and easy breakfast recipe with eggs and spinach.
2 cups of fresh spinach
2 small size multigrain toast
1 teaspoon of olive oil
salt and pepper
Put eggs in boiling water and cook for 6-7 minutes and chill in cold water after they are cooked for a minute.
Sauté spinach for 1 minute or 2 (add 1 teaspoon of olive oil) on each side, add a dash of salt and pepper
Serve immediately with the soft boiled eggs drizzled with chives and a side of the multigrain toast.
This serving has only 270 calories, 18 grams of protein, 10 grams of fat, and 24 grams of carbs. Bon Appetite!